Prices by kg (weight of cuts may vary).

Pork Back Ribs

  • Baked BBQ Baby Back Ribs

    • Prep

      15 m
    • Cook

      2 h 50 m
    • Ready In

      3 h 20 m
    Recipe By:Chef John
    "If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo."


    • 1/2 cup ancho chile powder
    • 1/4 cup white sugar
    • 1/4 cup brown sugar
    • 1/4 cup salt
    • 2 tablespoons freshly ground black pepper
    • 1 tablespoon ground cumin
    • 1 teaspoon dry mustard
    • 1 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground dried chipotle pepper
    • 1 rack baby back pork ribs
    • 1 cup barbeque sauce


    Preheat oven to 250 degrees F (120 degrees C).

    Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.

    Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.

    Generously apply coating of dry rub to all sides of rib rack.

    With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.

    Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

    Increase oven temperature to 350 degrees F (175 degrees C).

    Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.

    Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

    Cut rack into individual rib segments and serve with more barbeque sauce.

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